Classic Scalloped Potatoes with Cheddar Cheese – Better Than Takeout

Crispy on top, tender inside, these Classic Scalloped Potatoes with Cheddar Cheese are the ultimate comfort food. After making this recipe dozens of times, I’ve discovered the secret to perfectly tender potatoes every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Smashed Potatoes with Olive Tapenade and Easy Baked Chicken Roll Ups with Ham and Swiss Cheese.

What You'll Need for Classic Scalloped Potatoes with Cheddar Cheese – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 lbs russet potatoes
• 2 cups heavy cream
• 1 cup whole milk
• 2 cups shredded cheddar cheese
• 1 small onion
• 3 cloves garlic
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• Optional: Fresh parsley, chopped
• Optional: Crushed red pepper flakes

How to Make Classic Scalloped Potatoes with Cheddar Cheese – Better Than Takeout

1. Prepare potatoes: Peel and thinly slice potatoes using a mandoline slicer. Soak in cold water for 10 minutes to remove excess starch.
2. Make cream mixture: In a saucepan, combine heavy cream, milk, salt, pepper, garlic powder, onion powder, and thyme. Heat until just simmering.
3. Assemble scalloped potatoes: Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, layer 1/3 of the potatoes, followed by 1/3 of the cream mixture and 1/3 of the cheese. Repeat with remaining ingredients.
4. Bake: Cover baking dish with foil and bake for 30 minutes. Remove foil, increase oven temperature to 400°F (200°C), and bake for an additional 15-20 minutes, or until golden and bubbly.
5. Serve: Let rest for 10 minutes before serving. Garnish with fresh parsley and crushed red pepper flakes if desired.

Storing & Reheating Classic Scalloped Potatoes with Cheddar Cheese – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: Can be assembled up to 24 hours ahead. Add 10-15 minutes to baking time.

Freezing Classic Scalloped Potatoes with Cheddar Cheese – Better Than Takeout

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then broil for 2-3 minutes to crisp the top.

Recipe Notes

• Chef tip: For a lighter version, substitute half-and-half for the heavy cream and use low-fat milk.
• Best substitution: For a dairy-free version, use unsweetened almond milk and vegan butter, and omit the cheese or use a dairy-free alternative.
• Make-ahead: See 'Make Ahead' in storage section.
• Scaling: This recipe can be halved or doubled as needed.
• Troubleshooting: If potatoes are still hard after baking, cover with foil and bake for an additional 10-15 minutes.

Classic Scalloped Potatoes with Cheddar Cheese – Better Than Takeout

⏱

Prep

20 mins

🍳

Cook

45 mins

⏳

Total

1 hr 5 mins

🍽

Serves

6 servings

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 2 lbs russet potatoes
• 2 cups heavy cream
• 1 cup whole milk
• 2 cups shredded cheddar cheese
• 1 small onion
• 3 cloves garlic

Seasonings

• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme

Optional Toppings

• Fresh parsley, chopped
• Crushed red pepper flakes

Instructions

1. Prepare potatoes: Peel and thinly slice potatoes using a mandoline slicer. Soak in cold water for 10 minutes to remove excess starch.
2. Make cream mixture: In a saucepan, combine heavy cream, milk, salt, pepper, garlic powder, onion powder, and thyme. Heat until just simmering.
3. Assemble scalloped potatoes: Preheat oven to 375°F (190°C). In a 9×13-inch baking dish, layer 1/3 of the potatoes, followed by 1/3 of the cream mixture and 1/3 of the cheese. Repeat with remaining ingredients.
4. Bake: Cover baking dish with foil and bake for 30 minutes. Remove foil, increase oven temperature to 400°F (200°C), and bake for an additional 15-20 minutes, or until golden and bubbly.
5. Serve: Let rest for 10 minutes before serving. Garnish with fresh parsley and crushed red pepper flakes if desired.

Notes

• Chef tip: For a lighter version, substitute half-and-half for the heavy cream and use low-fat milk.
• Best substitution: For a dairy-free version, use unsweetened almond milk and vegan butter, and omit the cheese or use a dairy-free alternative.
• Make-ahead: See 'Make Ahead' in storage section.
• Scaling: This recipe can be halved or doubled as needed.
• Troubleshooting: If potatoes are still hard after baking, cover with foil and bake for an additional 10-15 minutes.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, then broil for 2-3 minutes to crisp the top.
• Make ahead: Can be assembled up to 24 hours ahead. Add 10-15 minutes to baking time.

Nutrition Per Serving

• Calories: 450
• Protein: 12g
• Fat: 34g
• Carbs: 35g
• Fiber: 3g
• Sugar: 3g
• Sodium: 600mg
• Cholesterol: 120mg
• Sat. Fat: 20g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Classic Scalloped Potatoes with Cheddar Cheese – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Classic Scalloped Potatoes with Cheddar Cheese – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!